How to make Keema Matar Recipe - Minced mutton and green peas turned into a spicy dish.

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Mutton Mince, Green Peas (हरे मटर)

Cuisine : Hyderabadi

Course : Main Course Mutton

Keema Matar

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

You can also find more Main Course Mutton recipes like Or try out these recipes from Hyderabadi Cuisine like Dumwala Gosht, Chicken With Dates, Pudina Shorba , Kela Anar Raita,

Keema Matar Recipe Card

Keema Matar
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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking :

Ingredients for Keema Matar

  • Mutton Mince 1/2 kilogram

  • Green Peas boiled 1/2 cup

  • Olive oil 6 tablespoons

  • Green chilli sliced 2-3

  • Cumin seeds 1 teaspoon

  • Onion chopped 2 large

  • Ginger paste 1/2 tablespoon

  • Garlic paste 1/2 tablespoon

  • Tomato chopped 2 medium

  • Salt to taste

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon wedges to serve

Method

Step 1

Heat olive oil in a pan.

Step 2

Add green chillies and sauté for half a minute. Add cumin seeds and when they begin to change colour, add onions and sauté till golden brown.

Step 3

Add ginger paste and garlic paste and sauté for a minute. Add tomatoes and salt. Cover and cook on low heat for two to three minutes.

Step 4

Add red chilli powder, coriander powder and turmeric powder and continue to cook for another minute.

Step 5

Add minced mutton, sauté for two minutes, add half a cup of water, stir and cover and cook on medium heat for fifteen to twenty minutes till the mutton is done, water has evaporated and oil surfaces on top.

Step 6

Stir in the peas and garam masala powder and cook for a minute. Serve hot garnished with coriander leaves and lemon wedges.

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